Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 1 cup (120 g)
- Whole milk: 1 cup (240 mL)
- Water: 1/2 cup (120 mL)
- Large eggs: 2
- Unsalted butter (melted, for batter): 2 tbsp (28 g)
- Kosher salt: 1/4 tsp
- Unsalted butter (for the pan): 1 tbsp (14 g)
- Deli-sliced pastrami: 8 oz (225 g)
- Swiss cheese (sliced or shredded): 4 oz (113 g)
- Spicy brown mustard: 4 tsp
- Dill pickle chips: 12 slices
- Black pepper: 1/4 tsp
Do This
- 1. Whisk flour, milk, water, eggs, melted butter, and salt until smooth; rest 20 minutes.
- 2. Heat a 10-inch nonstick skillet over medium heat (about 350°F / 175°C); butter lightly.
- 3. Cook 4 crepes using 1/3 cup (80 mL) batter each: 45–60 seconds per side.
- 4. Warm pastrami in the skillet 30–60 seconds just until steamy.
- 5. Spread 1 tsp mustard on each crepe; add pastrami and Swiss; fold into quarters.
- 6. Heat folded crepes in a covered skillet over medium-low (300°F / 150°C) for 2–3 minutes until cheese melts.
- 7. Serve hot topped with pickle slices and a few grinds of black pepper.
Why You’ll Love This Recipe
- Tastes like a classic deli sandwich, but with the tender, buttery comfort of a crepe.
- Melty Swiss + warm pastrami + spicy mustard hits salty, creamy, and sharp in every bite.
- The pickle finish adds that crunchy, tangy “snap” that makes it feel like the real deal.
- Flexible: make the crepes ahead, then assemble and melt them in minutes.
Grocery List
- Produce: Dill pickles (pickle chips or spears to slice)
- Dairy: Whole milk, unsalted butter, Swiss cheese
- Pantry: All-purpose flour, kosher salt, spicy brown mustard, black pepper
- Deli: Thin-sliced pastrami
Full Ingredients
Crepes (makes 4 large, about 10 inches)
- All-purpose flour: 1 cup (120 g)
- Whole milk: 1 cup (240 mL)
- Water: 1/2 cup (120 mL)
- Large eggs: 2
- Unsalted butter, melted (cooled slightly): 2 tbsp (28 g)
- Kosher salt: 1/4 tsp
- Unsalted butter (for greasing the pan): 1 tbsp (14 g)
Filling (per 4 crepes)
- Deli-sliced pastrami: 8 oz (225 g)
- Swiss cheese (sliced or shredded): 4 oz (113 g)
- Spicy brown mustard: 4 tsp (about 1 1/3 tbsp)
- Black pepper: 1/4 tsp (or to taste)
To Finish
- Dill pickle chips: 12 slices (about 3 per crepe)
Step-by-Step Instructions
Step 1: Make a smooth crepe batter
In a medium bowl, whisk together 1 cup (120 g) flour and 1/4 tsp kosher salt. Add 1 cup (240 mL) milk, 1/2 cup (120 mL) water, and 2 eggs, then whisk until fully smooth (no visible flour pockets). Whisk in 2 tbsp (28 g) melted butter.
If you see lumps, let the batter sit for 5 minutes, then whisk again, or strain through a fine-mesh sieve for an extra-silky result.
Step 2: Rest the batter for tender crepes
Let the batter rest at room temperature for 20 minutes. This relaxes the flour so your crepes cook up tender (not rubbery) and spread more easily in the pan.
Step 3: Preheat the pan to the right temperature
Heat a 10-inch nonstick skillet or crepe pan over medium heat (about 350°F / 175°C) for 2 minutes. Lightly butter the pan with a small dab from the 1 tbsp (14 g) butter. You want a thin sheen, not pools of butter.
Step 4: Cook the crepes (4 total)
Whisk the batter once more. Pour in 1/3 cup (80 mL) batter and immediately swirl the pan to coat the bottom in a thin, even layer.
Cook until the edges look dry and the underside is lightly golden, 45–60 seconds. Flip (a thin spatula helps) and cook the second side 20–30 seconds. Slide onto a plate. Repeat with remaining batter, lightly buttering the pan as needed.
Stack crepes as you go; they won’t stick much while warm, but you can place parchment between them if you like.
Step 5: Warm the pastrami for better melt and flavor
Reduce heat to medium-low (about 300°F / 150°C). Add the pastrami to the empty skillet in a loose pile and warm just until steamy and flexible, 30–60 seconds, turning once. Don’t brown it hard; you’re just taking the chill off so it melts the cheese more quickly later.
Step 6: Assemble each crepe like a deli sandwich
Lay one crepe on a cutting board or plate. Spread 1 tsp spicy brown mustard in the center (a thin smear is plenty; it should perk things up without making the crepe soggy).
Add about 2 oz (57 g) pastrami and 1 oz (28 g) Swiss cheese to one half of the crepe. Fold the crepe in half, then fold again into quarters (a neat triangle). Repeat with the remaining crepes.
Step 7: Heat until melty, then finish with pickles
Return the folded crepes to the skillet over medium-low (300°F / 150°C). Cover with a lid and heat until the Swiss is melted and the filling is hot, 2–3 minutes, turning once halfway through.
Plate immediately. Top each crepe with 3 dill pickle chips and a pinch of black pepper. Serve hot while the cheese is stretchy and the crepe edges are lightly crisp.
Pro Tips
- Use medium-low heat for melting: Crepes can go from tender to dry if the pan is too hot. Keep it around 300°F / 150°C for the melt step.
- Thin, even cheese melts best: If using sliced Swiss, tear it into smaller pieces so it melts quickly and evenly.
- Don’t overfill: Crepes are more delicate than bread. Stick to about 2 oz pastrami + 1 oz cheese per crepe for clean folding and easy flipping.
- Keep crepes warm while you cook: Stack them on a plate and cover loosely with foil so they stay pliable for folding.
- Pickles go on at the end: Heating pickles dulls their crunch and tang. Add right before serving for that deli snap.
Variations
- Reuben-style crepe: Add 2 tbsp drained sauerkraut per crepe and swap mustard for 1 tbsp Russian or Thousand Island dressing.
- Spicy deli crepe: Use 1 tsp Dijon plus 1/4 tsp prepared horseradish per crepe, and add a sprinkle of crushed red pepper.
- Turkey-Swiss swap: Replace pastrami with 8 oz deli turkey for a milder, lighter version (still great with spicy mustard and pickles).
Storage & Make-Ahead
Make-ahead crepes: Cook crepes, cool completely, then stack with parchment between. Refrigerate in an airtight container for up to 2 days, or freeze for up to 2 months. Thaw overnight in the refrigerator.
Assembled crepes: For best texture, assemble and melt right before eating. If needed, you can assemble up to 4 hours ahead, cover, and refrigerate; then reheat covered in a skillet over 300°F / 150°C for 3–4 minutes until hot and melty.
Leftovers: Store melted crepes in the refrigerator up to 2 days. Reheat in a covered skillet over 300°F / 150°C for 3–5 minutes. Add fresh pickles after reheating.
Nutrition (per serving)
Approximate, based on 2 filled crepes (1/2 the recipe): Calories: 720; Protein: 40 g; Carbohydrates: 45 g; Fat: 42 g; Saturated Fat: 22 g; Fiber: 2 g; Sugars: 6 g; Sodium: 1900 mg.
